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Monday, 30 October 2017

Pumpkin Soup with Parmesan

Ingredients

·50g butter

·1 onion,
chopped

·About 1kg
pumpkin or butternut squash, deseeded and cubed

·2 garlic
cloves, crushed

·2 bay leaves

·75ml white
wine

·900ml fresh
stock, hot

·15g Parmesan
rind, plus thin slivers of Parmesan to garnish

·2 tbsp double
cream (optional)

·Truffle oil,
to serve

Method

1.Melt the
butter in a large saucepan over a medium-low heat. Add the onion and pumpkin
and cook, stirring, for 5 minutes. Add the garlic and bay leaves and cook,
stirring, for a further 5 minutes.

2.Add the wine,
bubble for a few minutes, then add the stock and Parmesan rind. Increase the
heat, bring the soup to the boil, then simmer for 10 minutes or until the
pumpkin is really soft. Set aside to cool slightly, then remove and discard the
bay leaves and rind.

3.Purée the
soup using a stick blender, or in batches in a blender, until really smooth.
Return the pan to a medium-low heat (or transfer to a clean pan), and loosen
the soup with a little water if it’s a little thick. Stir in the cream, if
using, and season. Gently reheat until hot.

4.Ladle the
soup into 6 warmed, shallow soup bowls. Top each with a few thin slivers of
Parmesan and drizzle with truffle oil, to serve.